Ishamoha's Golden Kitchen

HASH BROWN EGG NEST WITH AVOCADO

Ingredients

* 15oz frozen shredded hash browns, thawed
* 1 1/4 cup cheddar cheese, shredded and divided
* 1 tablespoon olive oil
* Salt and pepper to taste
* 8 medium eggs
* 2 slices cooked bacon, crumbled/2 tablespoons bacon bits
* 1/2 tablespoon parsley, chopped
* 2 avocados, sliced and chilled

Direction

1 Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.

2 Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.

3 Bake at 425°F or until the edges have browned and the cheese has melted, about 15minutes.

4 Crack a medium egg into each nest and season with salt and pepper to taste.

5 Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.

6 Bake at 350°F until the egg whites set, about 13 to 16 minutes.

7 Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.

8 Dish and serve with chilled avocado slices (optional).

NOTES

If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds